A reliable execution combines the tradition with an inspired creative game, without losing itself in useless nonsense. We recommend to choose one of the two tasting menus (5 or 7 courses), that trace a culinary path of discovery through the best dishes of our country.
The stops along the way may be the Roasted octopus with creamed beetroot, crispy turnips and Apulian burrata; the Pappa al pomodoro and basil ravioli with a sauce of Parmigiano Reggiano bio; or the Piglet cooked at low temperature with sauerkraut, beer sauce and fried dough…
Bellunese, classe 1972, è giornalista freelance e da un decennio collabora con diverse testate enogastronomiche venete e nazionali. Dirige il web magazine dolomitireview.com
Ristorante con camere
